|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Bulk ice machine near dishmachine area contained mildew inside of ice machine, where ice chute is located. All food contact surfaces shall be clean to sight and touch. Remove ice from ice machine and wash, rinse, and sanitize all components of ice machine considered food contact surfaces.
4-602.11 Employee seen washing dishes in 3 compartment sink. Dishes were just being washed and rinsed; no sanitizing step was included. All food contact surfaces shall be washed, rinsed, and sanitized. Sanitizing step must be included after washing and rinsing food contact surfaces. EHS educated employee on manual dishwashing and sanitizing. PIC also educated employee. Sinks were drained and refilled, adding a chlorine sanitizer to the 3rd compartment at a concentration of 100 ppm. Dishes that has previous been washed were removed from shelving where they were air drying, and washed again to include sanitizing step |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Vegetable soup in hot holding cabinet was 111 degrees F. Employee stated soup was placed inside of hot holding cabinet around 7-7:30 am. Soup was not reheated to 165 degrees F within 2 hours. Temperature of soup was taken around 10:10 am. Hot holding cabinets are not made to reheat foods; they are used to maintain temperatures for hot holding. Soup was discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot holding TCS foods were not maintained at 135 degrees F or above. See temperature chart. TCS foods were mainly being stored in hot holding cabinet. Cooked onions stored on top of steam well were not maintained at 135 degrees F or above. All hot holding TCS foods shall be stored at 135 degrees F or above. Foods that were not reheated were discarded. See temperature chart for reheating temperatures. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Dates on ready to eat, TCS foods, (stickers) were not easily visible and had worn off on food items due to condensation and food items being kept under refrigeration. Stickers can be easily wiped off, even while foods are held for storage under cold holding. Date shall be clearly visible on all ready to eat, TCS foods held 24 hours or longer and require date marking. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unwashed whole tomatoes stored on top of washed cut lettuce in lift top prep cooler. Package of turkey bacon stored on top of ready to eat food items in lift top prep cooler. All foods shall be kept covered under storage, or store all foods in separate areas or pans during service. Lettuce was discarded by PIC |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Ice scoop for back bulk ice machine stored on top of ice machine today. All in use utensils shall be stored in a clean, sanitized container; in the food, handle up; in water at least 135 degrees F; or in a dipper well to rinse food particles off utensil. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Handwashing sink at take-out area is draining slow. Repair sink/plumbing, if needed, in this area. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors (C) Need self closure device on employee restroom door. All restrooms shall have self closing doors. Owner stated he is still continuing to look for a self closure - restroom door is smaller than a normal sized door. |